Author(s): Anjali Yadav and Sadhna Singh

Abstract:
The present study was done to assess the physico-chemical properties of flour developed from two varieties of elephant foot yam (Amorphophallus paeoniifolius). The corms of variety NDA-9 were found to have better physical quality. Flour of unblanched NDA-9 was of superior quality. The peel per cent of NDA-5 and NDA-9 were 17-80 and 11.60per cent, respectively. The moisture content of NDA-5 and NDA-9 were 77.50 and 76.93 per cent, respectively. The mean flour recovery (%) of blanched and unblanched were same i.e. 22.79 per cent. The mean water absorption capacity (%) of blanched and unblanched was 51 and 57, per cent, respectively. The mean moisture, dry matter, crude protein, crude fat, crude fibre, total ash, carbohydrate and energy values of NDA-5 were 11.20, 88.90, 7.43, 0.50, 2.69, 4.97, 73.42 per cent and 328 kcal respectively. The mean moisture, dry matter, crude protein, crude fat, crude fibre, total ash, carbohydrate and energy values of NDA-9 were 11.00, 89, 6.49, 0.65, 3.20, 4.87, 73.79 percent and 327 kcal respectively.